Medina Jose

San Antonio

Summary

Passionate culinary professional with over four years of experience in the industry and a natural ability to manage kitchen operations efficiently. Skilled in high-level cooking techniques, inventory management, and team leadership. Highly organized, detail-oriented, and committed to maintaining a clean and structured workspace. Always eager to learn and adapt, with strong problem-solving abilities and a dedication to delivering exceptional culinary experiences.

Overview

years of professional experience

Work History

Sous Chef

Carpenter carpenter group

San Antonio

01.2023 - Current

Liaised closely with kitchen and front-of-house personnel.
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
Developed menus and culinary concepts, including a fish aging program.
Achieved cost-savings by developing functional solutions to problems.
Assisted guests by promptly responding to questions, requests and concerns.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Collaborated with Executive Chef to create innovative dishes for special events.
Assisted restaurant in meeting financial targets by achieving food quality objectives.
Observed food safety and sanitation protocols to reduce germ spread.
Trained and supervised line cooks to develop new skills and improve team performance.

Sushi Chef

Sushi sora

Golden

07.2022 - 12.2022

Quickly adapted to a high-demand kitchen, optimizing processes and quality.• Developed advanced skills in sushi preparation and traditional Japanese cuisine.
Graded, weighed and measured fish products to ensure quality control.
Assisted in developing new recipes by testing ingredients, measurements and cooking times.
Maintained safe and sanitary counters and floors according to established local and government protocols.
Reported any irregularities in the production process immediately to supervisors.
Trimmed, filleted, scraped, and cleaned seafood.
Distributed food to service staff for prompt delivery to customers.
Created visually appealing sushi platters for catering and special events.
Sanitized counters, knives, utensils, plates and other items used in food preparation.

Chef

Osaka ramen- sushi Rama

Denver

01.2022 - 07.2022

Gained extensive experience in Asian-American cuisine, refining techniques and mastering specialized culinary tools.
Prepared workstations with ingredients and tools to increase efficiency.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Exercised portion control for items served, eliminating waste.
Trained kitchen workers on culinary techniques.
Resolved customer complaints regarding food quality or service issues.

Education

High School Diploma -

Pablo Picasso

Guanajuato Mx

08-2019

Skills

Problem-Solving: Ability to identify and resolve issues efficiently and effectively Organization and Cleanliness: Meticulous approach to maintaining a tidy and well-structured workspace Active Listening and Continuous Learning: Willingness to receive feedback, learn new techniques, and constantly improve Leadership and Team Management: Skilled in directing, motivating, and coordinating staff to ensure a productive work environment Inventory Management: Experience in controlling, organizing, and optimizing resources and supplies Advanced Culinary Skills: Expertise in high-level cooking techniques for the preparation and presentation of top-quality dishes

Languages

English

Professional

Spanish

Native/ Bilingual

References

References available upon request.

Timeline